Spiced parsnip bubble & squeak

A good Sunday side dish, or veggie main, great served with a chunky tomato chutney

  • Prep:15 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 277
  • fat 14g
  • saturates 7g
  • carbs 33g
  • sugars 15g
  • fibre 12g
  • protein 7g
  • salt 0.27g


  • 800g parsnips, chopped into chunks
  • 1 tsp turmeric
  • 1?2 Savoy cabbage or 300g Brussles sprouts, finely shredded
  • large handful frozen pea
  • juice 1?2 lemon
  • 50g butter
  • 1 tsp cumin
  • 1 tbsp garam masala
  • 1 bunch coriander, chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 coriander sprigs, to serve


Why not try...
HONEY BRAISED PARSNIPS & WALNUTS: Chop 500g parsnips into chunks, then fry in butter until golden. Add 150ml chicken stock and 1 tbsp honey to the pan, then simmer until all the liquid has evaporated and the parsnips are sticky. Throw a handful walnut pieces and some chopped parsley in with the parsnips, then serve.


  1. Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.

  2. Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don’t worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and flip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.

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